Fermentation and Drying Effects on Physical Properties, Theaflavins, Caffeine, and Sensory Acceptability of Syzygium samarangense Drink

Abstract

Syzygium samarangense leaves, often considered waste, hold bioactive compounds with potential health benefits, making them suitable for a black tea-like beverage. However, under Food Regulations 1985, the product cannot be legally classified as "tea" since it is not derived from Camellia sinensis. The research investigates the effects of fermentation methods and drying techniques on the physical properties, theaflavins, caffeine, and sensory attributes of Syzygium samarangense drink. By optimizing these processes, this study aims to transform waste into a commercially viable beverage with enhanced health benefits and sensory appeal while adhering to regulatory standards.